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Cheese Description:
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» Epoisses de Bourgogne «
This cheese was very popular at the beginning of the 20 century but the production did not survive WW 2. Only thanks to M. Berthaut the cheese was introduced again in 1956 and is produced on single farm in Bourgogne. Each cheese is washed by hand, using a small brush to spread the bacteria over and into the rind. Finally, it is washed with marc de Bourgogne. This cheese can be eaten at different stages of maturation. Epoisses Frais, which is 30 days old, is firm, moist and grainy with a fresh acidity and mild yeasty tang. Forty days old cheese has orange-brown rind and is very sticky. The pungent, spicy aroma is matched by the strong and meaty taste. The cheese is supposed to be served with a fine Burgundy or a spicy aromatic white wine.
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Country: | France |
Milk: | cow milk |
Fat content: |
50 %
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Recommended Wine: | Marc de Bourgogne, Sauternes |
Producer: |
Philippe Olivier
43 - 45 rue Thiers
62200 Boulogne-sur-Mer
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